Whole Food Plant-Based Recipes
Each recipe in our collection uses only health-promoting ingredients based on Dr. Greger's Daily Dozen and dining by traffic light system. These whole food, plant-based dishes, sauces, condiments, and sides come from The How Not to Die Cookbook and The How Not to Diet Cookbook, part of Dr. Greger's acclaimed, award-winning series, as well as contributions from the NutritionFacts.org team and friends.
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Purple Cabbage Slaw with Thai-Style Lime Dressing
Singapore-Style Noodles with Tempeh
Kale and Millet–Stuffed Bell Peppers
Lentil–Walnut Burgers with Cheesy Sauce
Chickpea Flour Vegetable Frittata
Cheesy Sauce
Umami Sauce 2.0
Black Bean Stew with Purple Sweet Potatoes
Vegetable Broth 2.0
Baked Carrot Cake Oatmeal
Tempeh and Mushroom Chili with Corn and Cilantro
Kale Pesto Basil Wraps
Southwest Kale Salad with Cumin-Tomato Dressing
Chickpea Chili
Jicama Mango Salad
Quinoa and Vegetable Stew
Ultimate Sauce
Cauliflower Bisque
Cinnamon Roll Oatmeal
Rainbow Root Veggie Stew
Lentil–Quinoa Tacos
Sweet Potato Mac N' Cheese
Sweet and Smoky Dressing
Plant-Based Zucchini Lasagna
Chocolate–Cherry Nice Cream
Peach and Papaya Salad
Sensational Tahini–Dill Dressing
Turmeric Tofu Scramble
Lemon Cheesecake
Summer Fun Salad
Raspberry Power Balls
Jicama Nachos
Strawberry Salad
Cauliflower Power Salad
Mango-Raspberry Chia Pudding
Mango Lime Tart
Korean Soy Milk Noodles
Marinated Tempeh and Vegetables
Nut Cheese
Ginger Carrot Soup
Chickpea-Cauliflower Scramble
Chakalaka
Three-Bean Soup with Turmeric and Lentils
Cheesy Broccoli Soup
Groatnola
Quinoa Kitchari
Bok Choy Tofu Stir Fry
Sweet Potato Taquitos
Overnight Oats
Hearty Veggie Soup
Baked Grain Loaf with Umami Gravy
Brownie Sandwich Cookies
Red Beans and Quinoa
Berry Banana Oatmeal Bowl
Lentil Soup
Champurrado
Sheet Pan Meals
Caramel Cocoa Bites
Cinnamon Baked Apples
Fruit and Nut Bars
Southwest Quinoa Stew
Cumin-Roasted Carrots with Chickpeas and Tomatoes
Gemelli with Zucchini Meatballs and Avocado Chimichurri
Rainbow Salad
Garden Veggie Tempeh Scramble
Stone Fruit Bowls
Mango Blueberry Smoothie
Pre-Workout Smoothie
Oatmeal Cookie Dough Bites
Banana Oat Cookies
Super-Charged Spice Blend
Barley Tabbouli Salad with Tahini Drizzle
Curried Chickpea Wraps
Yellow Split Pea Dal with Watercress
Black Bean and Plantain Bowls with Mango Pico
Buckwheat Soba & Edamame with Almond Butter Sauce
Cottage Pie with Sweet Potato Mash
Szechuan Tempeh and Broccoli
Tart and Tangy Cran-Chocolate Pomegranate BROL Bowl
Cauliflower Alfredo Linguine with Roasted Asparagus
Baked Apples with Walnuts and Goji Berries
Corn Chowder
Ribollita with White Beans and Kale
Umami Sauce Redux
Roasted Kabocha with Kale-Cranberry Stuffing
BROL Bowl with Sautéed Greens
Light Vegetable Broth
Basic BROL (Barley, Rye, Oats, and Lentils)
Baked Purple Sweet Potato Fries
Pumpkin Pie Smoothie
Pumpkin Pie Custard
Soba Noodle Soup
Fudgy No-Bake Brownies
Veggie Mac & Cheese
Easy Veggie Tacos
Unfried Refried Beans
Fresh Guacamole
Cashew Cream
Simple Salsa
Three-Bean Chili
Baked Onion Rings
Buffalo Cauliflower with Ranch Dressing
Portobellos & Greens on Toast
Harissa
Lemon-Ginger Cooler
Ranch Dressing
Roasted Garlic
Date Syrup
Vegetable Broth
Umami Sauce
Spicy Ginger Vegetable Soup
Vegetable Stacks With Tomato–Red Pepper Coulis
Chickpea & Vegetable Tagine
Balsamic Date Glaze
Stuffed Sweet Potatoes with Balsamic Date Glaze
Smoky Black-Eyed Peas & Collards
Healthy Hot Sauce
Super Salad With Garlic Caesar Dressing & Hemp Hearts
Morning Grain Bowls
Edamame Guacamole
Berry Chocolate Chia Pudding
Strawberry-Banana Nice Cream
Black Bean Burgers
V-12 Vegetable Blast
Almond Milk
Savory Spice Blend
Nutty Parm
Roasted Vegetable Lasagna
